Cédric Burtin

The story

Cédric Burtin, Chalon-sur-Saône: Two Michelin Stars in a Burgundy Mill

Cédric Burtin serves modern cuisine at Chemin de Martorez in Saint-Rémy, by Chalon-sur-Saône, and holds two Michelin stars in the 2026 guide for excellent cooking.

A Charolais childhood

Burtin grew up in a family of Charolais cattle breeders. At 15 he began an apprenticeship with Daniel Doucet in Charolles, then worked in Lyon kitchens, among them Pierre Orsi, Paul Bocuse and La Pyramide in Vienne. He opened his first restaurant at 23 in Sennecey-le-Grand and won a Michelin star three years later. The second star came in 2023.

Produce and the garden

The Burgundian kitchen here is built on Charolais beef, Bresse poultry, duck, locally farmed fish and shellfish from Brittany. A full-time gardener tends the vegetable and herb garden that supplies the restaurant. Dishes follow the seasons and pay close attention to texture, from the main product to the garnish and condiment. The Green Guide gave the restaurant five radishes in 2026.

The mill and the cellar

The restaurant occupies the Moulin de Martorey, a 19th-century mill, one of the last maintained of the 13 mills along the Orbize. One dining room keeps the old mill gears in view. The other is a glass-roofed veranda looking onto the river. Chef sommelier Matthieu Martinache guides guests through a wine list in which more than 90% of the references are Burgundy.